15 Min. Pasta Dishes

Tuna Pasta Primavera

Ingredients

• ½ lb dry bow tie pasta, uncooked
• 1 lb fresh asparagus
• 1 cup frozen peas
• 1/4 cup green onions, sliced
• ½ tsp salt
• 2 tsp extra virgin olive oil
• 1 cup seeded, chopped tomato
• 1/4 cup lemon juice
• 2 6-oz cans low-sodium water-packed white tuna
• ½ tsp freshly ground black pepper

Instructions

In large saucepan, boil enough water to cook pasta. Add dry pasta and coo****il tender, then drain and set aside, reserving a small amount of water in saucepan. While pasta cooks, drain and coarsely flake tuna. Snap ends off asparagus and cut into 1-inch pieces. Place steamer basket into saucepan and add asparagus and peas. Cover and steam 3 to 4 minutes, then drain. Toss together steamed vegetables, green onions, salt, and olive oil, before adding pasta, tomato, and lemon juice. Mix well, then add tuna and toss. Sprinkle with freshly ground black pepper.

Mediterranean Penne

Ingredients

• ½ lb dry penne pasta, uncooked
• 1 14.5-oz can diced Italian-seasoned tomatoes
• 1 15-oz can chickpeas
• 1 medium zucchini
• 2 Tbsp sliced ripe olives

Instructions

Slice zucchini and drain chickpeas. Boil water in medium saucepan, add pasta and coo****il tender. While pasta cooks, combine tomatoes, chickpeas, zucchini, and olives in large skillet. Bring to a boil, then reduced heat and simmer uncovered for 5 minutes. Drain pasta and spoon vegetable mixture over it to serve.

Sun-Dried Skillet Ziti

Ingredients

• 2 cups low-fat sun-dried tomato and herb pasta sauce
• 2 cups water
• ½ lb dry ziti pasta, uncooked
• 2 ½ cups fresh stir-fry vegetable mix
• 3/4 cup low-fat shredded provolone cheese

Instructions

Combine pasta sauce and water in large skillet and bring to a boil. Add pasta and vegetables. Cover, reduce heat, and simmer 15 minutes or until pasta is tender. Remove from heat and sprinkle with cheese to serve.

Tortellini Pasta Pesto

Ingredients

• 1 9-oz pkg refrigerated cheese tortellini
• 1 lb frozen broccoli or stir-fry vegetable mix
• 1 8-oz container fat-free sour cream
• 2 Tbsp pesto
• 1/4 tsp salt
• 1/4 cup grated fresh Parmesan cheese
• 1/8 tsp freshly ground pepper

Instructions

Cook tortellini and vegetables in boiling water 5 to 7 minutes or until pasta and vegetables are tender. Drain and return to saucepan. In separate bowl, combine sour cream, pesto, and salt, stirring well. Gently fold this mixture into pasta mixture. Sprinkle with Parmesan and fresh pepper to serve.

Chicken Fettuccine Alfredo

Ingredients

• 6 oz dry fettuccine pasta, uncooked
• 1 10-oz pkg frozen mixed vegetables
• 1 9-oz pkg frozen cooked diced chicken breast
• 2 cups low-fat bottled alfredo sauce
• 1/4 cup grated fresh Parmesan cheese
• ½ tsp salt
• 1/4 tsp freshly ground pepper

Instructions

Cook pasta and vegetables in boiling water in large saucepan 10 minutes or until tender. Drain, return to saucepan. Add chicken, sauce, Parmesan, and salt to pasta mixture. Cook over low heat, stirring well, until heated through (about 2 minutes). Sprinkle with freshly ground pepper to serve.

Quick Chicken Cacciatore

Ingredients

• 1 9-oz pkg refrigerated angel hair pasta, uncooked
• olive-oil flavored no-calorie cooking spray
• 1 18-oz pkg frozen cooked diced chicken breast
• 1 medium green pepper
• 1 small onion
• 1 15-oz can chunky Italian tomato sauce
• 2/3 cup water
• 1/4 tsp pepper

Instructions

Cut pepper and onion into 1-inch pieces. Cook pasta according to package directions, omitting salt and fat. While pasta cooks, spray nonstick skillet with olive-oil flavored cooking spray and place on burner over medium heat until skillet is warm. Add chicken, pepper, and onion and saute until chicken is browned. Stir in tomato sauce, water, and pepper. Reduce heat and simmer uncovered 5 minutes. Drain pasta and top with chicken mixture.

Pasta With Salsa Chicken

Ingredients

• ½ lb dry wagon wheel pasta, uncooked
• 1 24-oz jar chunky mild salsa
• 1 9-oz pkg frozen cooked diced chicken breast
• ½ cup shredded reduced-fat Monterey Jack cheese

Instructions

Boil water in medium saucepan and cook pasta until tender. Drain. While pasta cooks, combine salsa and chicken in medium skillet over medium heat. Cover and cook 55 minutes or until warmed through, stirring regularly. Spoon chicken-salsa mixture over pasta and sprinkle with cheese to serve.

Ground Beef Stroganoff

Ingredients

• ½ lb dry egg noodles, uncooked
• 1 lb extra-lean ground beef
• 3 green onions, sliced
• 1 cup fresh mushrooms, sliced
• 1 ½ cups fat-free canned beef gravy
• 1 8-oz carton fat-free sour cream
• 1/4 tsp garlic salt
• 1/4 tsp freshly ground pepper

Instructions

Boil water in medium saucepan and cook pasta until tender. While noodles cook, brown meat with green onions and mushrooms in large skillet until beef crumbles. Drain fat, add gravy, sour cream, garlic salt, and pepper and cook over medium heat 3 to 5 minutes until thoroughly heated, stirring well. Serve over drained noodles.